Rethinking Bitterness In Dry-Hopped (Hazy) Beers

Dry hopping does weirder things to beer than we thought. While conventional logic—and all existing software models for calculating theoretical IBUs in beer—say that IBUs can only be generated on the hot side of brewing (since alpha acids can only be isomerized by heat), brewers have long suspected that dry hopping can, indeed, make an …

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Flavor Components in Beer

  A beer’s flavor profile is determined by that particular beer’s combination of carbonation, hops, malt, water and yeast. The varying aspects of the brewing process and the brewer’s personal touches and the final notes make each craft beer unique. The process of identifying flavors in craft beer can be quite a challenge. Every palate …

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The Top Hops, According to New Survey from the Brewers Association

Good news, hop heads: the Brewers Association just released its annual Hop Survey. Along with a wealth of other data, the annual survey includes a year-over-year “Top 10 Hop Production Ranking.” The results? Well, they are surprisingly similar in form to that other familiar fall ranking: the College Football Top 25. For the eighth year in …

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Tea for Brew: Utilizing Hops Tea Submit-Fermentation

Hops are a key aspect to the speculation that the universe desires us to have beer: their bitterness enhances and balances the sweetness of the malt, they add a world of fragrant complexity, and so they even have antibiotic qualities that defend the beer from spoiling. Hops could also be fairly versatile, however much more …

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Utilizing Contemporary Moist Hops in Dwelling Brewed Beer

Moist hops are hops which might be freshly harvested and haven’t but been dried or processed. These can be utilized for dwelling brewing beer, however you want to make some changes to your recipe and expectations when utilizing moist hops. Moist Hops A while in the past I wrote an article on the growing hops …

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